Hummingbird Pancakes Recipe

We've found a way to eat our favorite Southern cake for breakfast

After a recent craving for the classic hummingbird layer cake, a Southern dessert packed with banana, pineapple and pecans, we wanted to find a way to eat our cake for breakfast. Thus, hummingbird pancakes were born. By taking all the traditional ingredients and turning them into flapjack form, we can successfully get our hummingbird fix without any judgment.

The key to any dish using bananas is to make sure they're ripe. You want bananas that look like they're a few days past their prime. This way, the starches break down into simpler sugars, adding that floral banana sweetness you're looking for.

Recipe from the Tasting Table Test Kitchen

Hummingbird Pancakes
5 from 48 ratings
Crushed pineapple, mashed banana and chopped pecans come together to make these hummingbird pancakes, inspired by the classic Southern layer cake.
Prep Time
Cook Time
to 6 servings
Total time: 40 minutes
  • 1¾ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ cup canned crushed pineapple, drained
  • ¼ cup granulated sugar
  • ¼ cup light brown sugar
  • 2 large bananas, peeled and mashed (¾ cup)
  • 2 eggs
  • 1¼ cups buttermilk
  • 4 tablespoons brown butter, melted
  • Nonstick cooking spray
  • Chopped pecans, for garnish
  • Sliced banana and pineapple, for garnish
  • Maple syrup, for serving
  1. In a medium bowl, whisk together the flour, baking powder, salt and cinnamon to incorporate.
  2. In a large bowl, whisk together the crushed pineapple, sugars, mashed banana and eggs. Slowly whisk in the buttermilk until smooth. Add the flour mixture and fold until a batter forms. Stir in the brown butter.
  3. Heat two 8-inch nonstick skillets, greased with cooking spray, over medium heat. Ladle ½ cup of batter into each skillet and cook, flipping once, until golden brown and puffed, 2 minutes per side. Repeat with the remaining pancake batter. You should have about 8 pancakes.
  4. Divide the pancakes between plates; garnish with chopped pecans, sliced banana and pineapple; then serve with maple syrup.
Calories per Serving 392
Total Fat 12.1 g
Saturated Fat 5.8 g
Trans Fat 0.3 g
Cholesterol 75.7 mg
Total Carbohydrates 64.4 g
Dietary Fiber 1.9 g
Total Sugars 31.5 g
Sodium 465.8 mg
Protein 7.7 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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